Fluffy potato cakes with black caviar

In a saucepan over a high heat, cook the potato in boiling water until tender. Drain, then mash, with a little sea salt, until smooth.
Mix in the flour and egg until well combined, adding extra flour if the mixture is too wet.
Using your hands, mould into cakes. Place a nonstick pan over a medium heat and drizzle with canola oil.
When hot, gently fry the potato cakes on either side until warmed through and golden.
Serve hot with black caviar and a sprinkling of fresh chives.

Per serving: 950.2 kJ, 4.4 g protein, 9.9 g fat, 27.7 g carbs
Cook's tip on caviar:
When you buy caviar, which is available from major supermarkets through to delis and the better fishmongers, ensure the tin bears a label confirming the caviar is CITES compliant and thus from a sustainable source.
Wild and farmed CITES registered caviar is available from Black Book Caviar. Click here for more info on using and storing caviar.
True Beluga caviar is also not uniformly pitch black - that would be dyed lumpfish eggs. It colour ranges from silver to dark grey with the nucleus of the egg clearly visible.
True caviar must be labelled “malossol”, meaning that it’s very lightly salted (5% salt maximum); lesser eggs will be highly salted and pasteurised, which compromises both flavour and texture.